Description
Indulge in the creamiest White Chocolate Ice Cream, made the Philadelphia-style way—quick, easy, and incredibly smooth. This no-egg recipe relies on a generous amount of heavy cream to create a rich, decadent texture while letting the pure white chocolate flavor shine. Perfect for white chocolate lovers looking for a simple, yet luxurious frozen treat!
Ingredients
Units
Scale
- 200g white chocolate, finely chopped
- 1 1/2 cups whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract (optional)
Instructions
1. Melt the White Chocolate:
- In a heatproof bowl, melt the white chocolate over a double boiler (or microwave in 30-second intervals, stirring in between). Set aside to cool slightly.
2. Mix the Base:
- In a large mixing bowl, whisk together the milk, heavy cream, and sugar until the sugar fully dissolves.
- Stir in the vanilla extract (if using).
- Gradually whisk in the melted white chocolate, ensuring a smooth mixture.
3. Chill & Churn:
- Cover and refrigerate for at least 2 hours (or overnight) to enhance flavor and texture.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until thick and creamy.
4. Freeze & Serve:
- Transfer the churned ice cream to an airtight container and freeze for 4+ hours to firm up.
- Scoop and enjoy! Serve on its own or with toppings like white chocolate shavings, berries, or crushed cookies.
Notes
- No Ice Cream Maker? Pour the mixture into a freezer-safe container, stir every 30 minutes for the first 3 hours, then freeze completely.
- For Extra Smoothness, strain the mixture before chilling.
- Storage: Keep in an airtight container in the freezer for up to 2 weeks.
